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Month: July 2015

Last Friday evening I suddenly craved waffles and only 20 minutes later I had a whole stack of them – that was pure bliss!

I love this recipe because it is so light and fluffy – no butter or fat is used (except to grease the waffle iron). Of course, you can serve them with any fruit, I chose a very sweet combination: peach and wild strawberries from my garden. ❤Whatever decoration you choose, these wonderfully light and crisp yet fluffy waffles can definitely save your day – and the day of all those who will get to taste them, too!

I’m a real berry-lover. I like them almost as much as chocolate (that is saying A LOT!) – and in summer even more! 😉 Therefore, this wonderfully light dessert is all berries: Wild strawberries, blueberries, blackberries, raspberries, … Each already fabulous on its own and when combined, simply amazing!I do not yet have enough berries in my garden to make this sorbet not only homemade, but also “homegrown”, but all the berries used for the decoration are out of my own garden. ❤

For the sorbet I used frozen berries, which were also really tasty. To add an extra touch I put some lime juice into the sorbet as well – it makes it even more refreshing! What are your favourite berry recipes? Feel free to comment below and share your ideas – I am looking forward to it.Berry much love,Bettina.

180-220g sugar (depending on the sweetness of the berries and your taste)

Preparation:

Put the berries, water and lime juice into a pot.

Bring to the boil, then, let the mixture simmer for about 15 minutes.

Add sugar and let it simmer for another few minutes (the sugar has to dissolve completely). Taste the mixture to decide on the right amount of sugar, but be careful: the sorbet will lose sweetness when frozen!

Blend or pound the berries and to press through a sieve. Put in the fridge to cool down.

Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

Berries from my own garden!

Decorate with fresh wild berries and serve!

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To get a printed version: Download the pdf. (Both English and German versions available!)

Last week we had a real summer week here in Switzerland. It was hot, at times stifling hot! Compared to last summer (whose existence is still doubted by most Swiss people) we experienced sun, sun, sun!

This inspired me to make a very refreshing and fruity sorbet which will enhance and cool every summer’s day. Also, I love the summery colour, which looks so energetic and happy.

The sorbet is made up of only 4 ingredients, one of which is water. Of course, for such a recipe, sweet, ripe fruits are vital. I was lucky and got wonderful Swiss Apricots (from the ‘Wallis’) which tasted fantastic! So, let it be summer, let it be hot – and let’s have some ice cream!

Combine them with the water in a saucepan and let it simmer for about 10 minutes or until the fruits are soft.

Then, add the sugar and let it simmer for another minute or two. The sugar has to have dissolved. Let the mixture cool down.

Process the apricots into a puree in a blender. Add the Grand Marnier and refrigerate the mixture until it is completely cold.

Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe adapted from “Lomelino’s Ice Cream” by Linda Lomelino)

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To get a printed version: Download the pdf. (Both English and German versions available!)

I can hardly believe that it’s only a year ago when I started blogging and sharing my recipes with you. But that’s how it is. Today’s my first ‘Blogiversary”! To celebrate the occasion I’ll share with you some wonderfully simple Strawberry Tartelettes. They’re as beautiful as a flower on a summer lawn…and absolutely delicious. Furthermore, they include two of my favourite (baking) things: berries and a piping bag ❤ 😉

But before I show you my recipe, I would love to know, what your favourite ‘Betty The Baking Princess-recipe’ is? Feel free to comment below – I am looking forward to it!

Best wishes and THANK YOU for following me,Bettina.

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Strawberry-Tartelettes with Crème Patissière

Preparation time: 40 minutes
Baking time: 18 minutes

Ingredients for 4 tartelettes:

Sponge:

­ 2 eggs

­ 80g sugar

­ 1 tbsp. vanilla sugar

­ 1 pinch of salt

­ 2 tbsp. warm water

­ zest of ½ lemon

­ 60g flour

­ 10g cornflour

Filling:­

3 egg yolks

­ 50g sugar

­ 10g flour

­ 250ml milk

­ ½ vanilla bean

­ 1 tsp. Grand Marnier

Decoration:

­ about 500g nice, fresh strawberries

­ almond flakes

­ confectioners‘ sugar

Preparation:

Preheat the oven to 200°C and grease your four tartelettes forms well. Sprinkle them with flour afterwards.

Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.

Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.

Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.

Sift the flour and cornflour on top. Gently fold in and combine, trying to keep the volume.

Pour the mixture equally into the four prepared tartelettes forms and smooth the surface

Bake in the middle of the oven for about 18 minutes or until the top is golden brown, you can also check whether they are done using a needle.

For the filling, put the milk into a pot. Add vanilla, vanilla bean and Grand Marnier. Bring to the boil, then take it off the stove and let it rest for a few minutes before removing the vanilla bean.

Whisk egg yolks and sugar thoroughly. Add flour and corn starch. Add the egg-mixture to the milk mixture and heat it again while stirring. When the crème has thickened, take it off the stove, cover it with cling film and put it into the fridge.

While the crème patissière has to cool down, wash and cut the strawberries. You can either use the whole (when they’re small) or cut “rings”. Both ways can create beautiful patterns on your tartelettes.

Remove the „lid“ of the now cooled tartelettes and pipe the cooled crème on to them. Decorate with strawberries, (roasted) almond flakes and confectioner’s sugar.

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To get a printed version: Download the pdf. (Both English and German versions available!)